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Pumpkin Cheesecake Tarts




Source of Recipe


Newspaper


List of Ingredients




Pumpkin Cheesecake Tarts
Yield: 90

DOUGH:
12 oz. cream cheese, softened
1 lb. butter, softened
4 c. flour
4 TBS. sugar

FILLING:
12 oz. cream cheese, softened
1 c. brown sugar
1/2 tsp. salt
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1 3/4 tsp. pumpkin pie spice
2 c. canned pumpkin
1 large can evaporated milk

For dough, cream together butter and 12 oz. cream cheese. Add sugar and mix well. Gradually add flour until soft dough forms. Roll dough in 1-inch balls (90) and press each ball into small tart pans to form shell. (Note: Tart pans should be greased if they don't have a non-stick surface).
For filling, cream together 12 oz. cream cheese with brown sugar. Add eggs, mixing well after each. Stir in vanilla, salt, spices, pumpkin and evaporated milk. Mix well. Fill each tart shell 3/4 full.
Bake at 350° for 20-30 minutes, or until lightly browned and filling is set.
Cool, and if desired, frost using the following recipe.

PUMPKIN TART ICING:
8 oz. cream cheese, softened
1/2 c. butter, softened
1/2 c. shortening
1 (7 oz.) jar marshmallow cream
1 lb. powdered sugar

Cream together, cream cheese, butter, shortening and marshmallow cream. Add powdered sugar and beat until fluffy. Spread or pipe on cooled tarts. Keep refrigerated.

Recipe